Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols von Fayeulle, Noémie, Meudec, Emmanuelle, Boulet, Jean Claude, Vallverdu-Queralt, Anna, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

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Characterization of new flavan-3-ol derivatives in fermented cocoa beans von Fayeulle, Noémie, Vallverdu-Queralt, Anna, Meudec, Emmanuelle, Hue, Clotilde, Boulanger, Renaud, Cheynier, Véronique, Sommerer, Nicolas

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Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans von Fayeulle, Noemie, Preys, Sebastien, Roger, Jean-Michel, Boulanger, Renaud, Hue, Clotilde, Cheynier, Veronique, Sommerer, Nicolas

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Multi-block classification of chocolate and cocoa samples into sensory poles von Biancolillo, Alessandra, Preys, Sebastien, Gaci, Belal, Le-Quere, Jean-Luc, Laboure, Helene, Deuscher, Zoe, Cheynier, Veronique, Sommerer, Nicolas, Fayeulle, Noemie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Christine Lahon, Marie, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel

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